Grilled Veggie Salad with Goat Cheese
I could literally eat grilled or roasted vegetable salads every single day.
Servings: 6
Equipment
- 1 Grill
- Sheet pan
- Tongs
Ingredients
- Avocado oil spray Not aerosol
- Kosher salt to taste
- Black pepper to taste
- 2 Medium Zucchini quartered, legthwise
- 1 Large Eggplant 3/4 " rings
- 4 large Portobello mushrooms see picture in post for reference
- 1 Red bell pepper quartered lengthwise & seeded.
- 1 large Onion 3/4" rings
- 1/2 tsp Garlic powder
- 1/3 Cup Fresh basil Chopped
- 62 grams Goat cheese crumbles
- 1 tsp Balsamic glaze see picture in post for reference
Instructions
- Prepare grill to a medium high heat.
- Wipe the grill grates with some avocado oil using a paper towel and tongs.
- Spray the veggies lightly with avocado oil, just a few sprays for seasoning to stick
- Season with salt and pepper to taste.
- Place the veggies onto the grill and char both sides or until nice and tender.
- Once done cooking, place the veggies onto a clean sheet pan.
- Let veggies cool, chop into bite size pieces and put into a large bowl.
- Season with garlic powder and black pepper
- Add the fresh chopped basil, goat cheese and drizzle with balsamic glaze.